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Sumac, and kaffir lime.
Served with tamari caramel, and roasted garlic.
Served with calabrian chili relish, charred lime aioli, and parm.
Served with fried shallots, and Thai basil.
Served with ginger, garlic, and scallion.
Manresa bread, seasonal accompaniments.
Gochujang, and fried shallots.
Served with beet hummus, macadamia nut, and quinoa.
Served with sugar pumpkin, arugula 12 years balsamic, and crunchy grains.
Chefs nightly whim.
Served with Thai chimichurri, blood orange, and radish.
Served with mole, avocado, and pickled onion.
Black trumpet, pecan beurre noisette, and huckleberry.
Caper vin, date jam, and Marcona almond.
Calabrian chili, charred lime aioli, and parm.
Served with pomegranate molasses, smoked creme fraiche, and pine nuts.
Served with nuoc cham, avocado, and Thai peanuts.
Served with serrano, cashew, and Thai basil.
Yellow chive vin, shiitake, and crispy leeks.
Served with chili-lime glaze, coconut, and scallion.
12 ounces. Miso roasted eggplant, charred Chinese broccoli cream.
Served with jerk spices, lime, pickled pear, and shishitos.
Served with horchata whip, Amarena cherries.
Served with camembert, walnut caramel.
Served with quince, cornichon, and crostini.
Menu for The Lexington House provided by Allmenus.com
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